Asiago Tortelloni Alfredo with Grilled Chicken – Easy Olive Garden Copycat

This homemade Louisiana Chicken Pasta is a simple baked Alfredo tortelloni with grilled chicken, melty mozzarella, and crunchy breadcrumbs. It’s creamy, cheesy, and comes together without much fuss. Good for when you want comfort food but don’t wanna spend forever in the kitchen.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: Garlicky, buttery, with soft pasta and melty cheese
• Great for: Slow evenings, easy leftovers, comfort without chaos

Why I Like This Recipe

Didn’t plan this one. Just had tortelloni and some chicken I needed to use. Turned into something really solid — creamy, golden, cheesy in the way that makes you pause between bites. Definitely adding it to the “repeat without thinking” list.

Ingredients

For the Grilled Chicken:

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning

For the Pasta:

• 9 oz refrigerated cheese tortelloni

For the Alfredo Sauce:

• 1 cup heavy cream
• 1 cup half and half
• 4 oz salted butter
• ¾ cup grated Parmesan
• ¼ cup grated Asiago
• 1 tsp garlic powder

Toppings:

• ⅓ cup Panko breadcrumbs
• ½ cup shredded mozzarella cheese

How To Make Asiago Tortelloni Alfredo with Grilled Chicken

1. Marinate the chicken: Pound chicken to even thickness. Toss with oil, salt, pepper, and Italian seasoning. Let it sit for 30 mins.
2. Grill the chicken: Heat a skillet over medium-high. Cook chicken 7–9 mins on one side, 5–7 on the other. Rest before slicing.
3. Make the sauce: In a saucepan, combine cream, half-and-half, and butter. Heat gently. Stir in garlic powder, Parmesan, Asiago. Whisk ’til smooth. Don’t boil.
4. Cook the pasta: Boil tortelloni per the package. Drain and set aside.
5. Assemble: Preheat broiler. Add pasta and sauce to a baking dish. Slice chicken and place on top. Add extra sauce if you want.
6. Broil: Top with breadcrumbs and mozzarella. Broil 2–3 mins until golden. Serve hot.

Tips for Success

• Even chicken = even cooking. Pound it flat.
• Alfredo needs gentle heat — don’t crank it.
• Shred your own cheese. Melts way better.
• Watch the broiler — cheese goes from golden to burnt fast.
• Warm bowls make it extra nice (optional but worth it).

Storage and Reheating

• Fridge: Good in a sealed container for 3 days.
• Reheat: Low heat, splash of cream or milk. Stir ‘til smooth.
• Freezer: You can freeze it, but pasta texture may suffer. Just saying.

Frequently Asked Questions

• Can I use regular pasta?
  Yep. Penne or rotini work fine.
• Is Asiago necessary?
  Nope — use more Parmesan if that’s all you’ve got.
• How spicy is this?
  It’s not. But you could throw in some red pepper flakes if that’s your vibe.
• Can I grill the chicken ahead?
  For sure. It holds up well if you prep it the day before.
• What if I don’t have a broiler?
  Bake at 400°F for 5–6 mins until cheese is melty and golden-ish.

Common Mistakes and How to Dodge Them

• Boiling the Alfredo: It’ll split or go grainy. Keep it at a light simmer — small bubbles only.
• Dry chicken: Pound it, season it, don’t overcook. Rest it after grilling, always.
• Too much sauce or too little: Add gradually when mixing pasta. You can always add more, but fixing soupy pasta is annoying.
• Breadcrumbs not crisping: Broil high heat, short time. You want toast, not ash.
• Using pre-shredded cheese: They add anti-caking stuff. Doesn’t melt right. Shred your own if possible.

Nutrition Facts (Per Serving)

• Calories: 1002 kcal
• Total Fat: 58g
• Saturated Fat: 30g
• Cholesterol: 205mg
• Sodium: 760mg
• Potassium: 650mg
• Total Carbohydrate: 65g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 48g

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